Meat Cholent Food

CLASSIC CHOLENT

Steps:

• 1. Place the onions and potatoes in the bottom of the slow cooker. 2. Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder. 3. Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.

MEAT CHOLENT

Steps:

• Submerge beans in water and soak overnight.
• Drain well.
• Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat.
• Sprinkle with salt, pepper and ginger.
• Add the beans and barley.
• Sprinkle with the flour and paprika.
• Add enough boiling water to cover one inch above the mixture; Cover tightly.
• Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours.
• Slice the meat and serve with the barley and beans.

KOSHER TRADITIONAL MEAT CHOLENT

Steps:

• Gather the ingredients.
• Soak the beans in water overnight. Drain.
• Place the remaining ingredients, along with the soaked and drained beans, in a large Dutch oven.
• Bring to a boil. Skim froth from the top.
• Lower heat and cover tightly. Cholent may be baked for 24 hours at 250 F. (For quicker cooking, bake at 350 F for 4 to 5 hours.)
• Serve and enjoy!

CHOLENT

Steps:

• Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
• Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
• In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
• Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.

CHOLENT

Steps:

• Soak beans overnight and rinse beans.
• I also rinse the barley.
• In large frying pan heat oil and add onion.
• Fry until browned.
• Add meat cubes and brown.
• Add tomato paste, onion soup mix, brown sugar and 1 cup of water and simmer on low flame with lid for approx 20 minutes.
• Now using a crock pot.
• Add peeled potatoes.
• I like them whole, but some like to cut them in chunks.
• Add soaked and rinsed beans and rinsed barley.
• Pour sauce and meat mixture over this and try to mix.
• Add approx 3/4- 1 cup of water or until it is barely covered.
• Place in crockpot on low right before the Sabbath and it will be ready the next day for lunch.
• The entire house will smell amazing.
• Remove liner from crockpot and let sit about 15 minutes.
• Stir gently and serve.

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)

Steps:

• Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
• Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
• Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

CHOLENT

Steps:

• Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
• Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
• Dice the onions and mince the garlic, chop cilantro.
• Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
• Add potatoes and allow to cook for one hour more.
• Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.

BEST CHOLENT EVER

Steps:

• You will need a 5.5 gallon pot you can put in the oven (i.e. no plastic parts). Cook the spaghetti in a different pot with the tumeric (for color).
• While it cooks, heat the oil in the pot over a large flame and add the chicken and ground beef. Stir as necessary so they are browned on all sides.
• In the meantime, slice the potatoes into 1/2" discs.
• When the meat is browned, take out the chicken pieces and the beef, but leave the oil and shmaltz in the pot. Add the onion slices to the pot to form the first layer--the onion layer. Sprinkle with salt and pepper to taste.
• Add the potato slices to form the potato layer. Sprinkle with the chicken soup powder and pepper to taste.
• Add the chicken drumsticks, squeezing them together to make a nice tight chicken layer. Sprinkle with the paprika and add salt and pepper--you know the drill.
• Strain the spaghetti, rinse it off and add it to the pot to form the spaghetti layer, salt and pepper as usual.
• Add the ground beef--it will not be a layer, it's just there for flavor.
• Cut a cooking bag open so you have a sheet. Place it on top of the layers and add 1 Tbsp of oil and 1/2 c of water. Make sure they stay in the center of the cooking sheet and don't spill over into the cholent--they will fill your hermetically sealed pot with the steam necessary to cook your cholent without it drying out as it waits 16 hours in the oven for you to eat it!
• Cover the pot and wrap it on all sides with aluminum foil. Put it in a 180 degree Celsius (medium temperature) oven for 40-60 minutes, then switch the oven over to the hot plate setting, or move it to a hot plate with a box around it to make sure heat is even on all sides. From experience, putting it on a regular hot plate means the bottom layers burn and the top layers are kind of anemic looking, without all the delicious sauce.